Pan-Fried Pork Chops

With a 5-star rating, Ree's quick-fix chops are a fan-favorite meal for a reason: They're crispy on the outside and moist on the inside. Her secret is dredging the meat in a seasoned flour before frying.

Roasted Green Beans

Chicken Cordon Bleu Casserole

There's no need to spend time wrapping and rolling chicken breasts as you would for the classic cordon bleu. Here Ree simply layers the traditional ingredients, like ham, chicken and a mustard-scented cheese sauce in a casserole dish to create a fuss-free dish.

Peach Crisp With Maple Cream Sauce

Lemon Blueberry Pancakes

Instead of buttermilk, Ree mixes together evaporated milk and lemon juice. Plus, cake flour gives these pancakes a lighter touch. Melt a little butter in a skillet and fry them on both sides until golden for a fabulous morning treat.

Best Tomato Soup Ever

Because Ree's five-star soup comes together with cans of diced tomatoes, you don't need to rely on summertime produce to make it. Just before serving, she adds heavy creamy for silky richness, then brightens up the soup with fresh basil and parsley.

Perfect French Fries

Ree's steps to perfect French fries: Soak the cut potatoes in water for a minimum of 2 hours to remove some of the starches on the outside, dry them well and then double-fry them. They'll be crisp and perfect.

Baked Creamed Corn with Red Bell Peppers and Jalapenos

Simple, Perfect Chili

Whether you're prepping for a tailgate party or simply looking to warm up with a hearty recipe, Ree's chili will fill the bill every time. She opts for a classic beef-bean mixture, which she makes bold with smoky chili powder and a pinch of cayenne pepper. Serve the chili alongside gooey cheddar, fresh onions and crunchy tortilla chips to let your family members create personalized bowls.

Creamy Mashed Potatoes

For extra-creamy, decadent mashed potatoes, Ree mixes in generous amounts of cream cheese, heavy cream and, of course, butter. To finish them off, these mashed potatoes are loaded into casserole dishes, topped with a bit more butter and baked.

Comfort Meatballs

Aunt Trish's Salad Dressing

This homemade salad dressing packs a huge flavor punch, with Parmesan, pepper, paprika, garlic and lots of lemon juice. Shake all the ingredients together in a jar and let the dressing sit for 24 hours before serving.

Duchess Potatoes

Ree transforms everyday mashed potatoes into fancy Duchess Potatoes for a special holiday dinner. You can do all the work ahead, and then refrigerate them until you're ready to heat them up for serving.

Pantry Pasta

Perfect Potato Soup

By starting with a base of crispy smoky bacon, Ree guarantees bold flavor throughout her hearty potato soup, laced with a Cajun spice mix for even bolder flavor. She says you can make then freeze this soup for later, so keep it in your back pocket for when you need a meal in a hurry.

Cinnamon Baked French Toast

Simple, Perfect Enchiladas

The name of Ree's big-batch enchiladas speaks to just how tried and true these beauties are on the ranch. She stuffs the tortillas with a bold combination of seasoned ground beef, green chiles and black olives before blanketing them in an enchilada sauce and finishing them with a layer of grated cheddar.

Alfredo Sauce

If you have just 15 minutes, then you'll be able to turn out Ree's classic Alfredo, featuring a decadent combination of butter, rich heavy cream and nutty Parmesan. Ree suggests keeping some of the pasta water on hand after mixing in the noodles; you may need to it to thin out the sauce.

Restaurant-Style Salsa

The beauty of Ree's big-batch salsa is that there's little hands-on prep work. You just add the ingredients — cans of tomatoes, fresh onion and garlic, plus a jalapeno for welcome heat — to the food processor and let it chop them up for you.

Salisbury Steak

A timeless stick-to-your-ribs comfort food, this quick-fix Salisbury steak is made with lean ground beef and dressed up with breadcrumbs, ketchup and Worcestershire sauce for texture and taste. Follow Ree's lead and make the onion gravy in the same pan as you sear the meat, allowing it to pick up those craveable flavors.

Perfect Pot Roast

Ree cooks pot roast for a comforting Sunday supper on the ranch, and it's easy as can be. Just give the meat and vegetables a good sear to develop flavor, and then let them simmer away in the oven for 3 to 4 hours.

Broccoli Cheese Soup

Chicken Fried Steak With Gravy

This country classic is full of irresistible flavors and textures — it's crunchy, meaty, a little spicy and smothered with peppery, creamy gravy. Serve with mashed potatoes, and it's a meal fit for the frontier.

Cherry Limeade

Cinnamon Rolls

Ree bakes up a huge batch of 40 to 50 cinnamon rolls in foil cake pans and gives them as gifts. The dough is easy and can be made up to 3 days ahead and kept in the refrigerator. And for a little something extra, top the rolls with Ree's unique Maple Icing.

Perfect Spinach Salad

Thick-cut peppered bacon is the key to this perfect main course salad. The onions and mushrooms get cooked in the bacon fat, and then a little of the fat is used to make a warm homemade salad dressing that's drizzled over the spinach.

The Eggbert's Sunriser

This is Ree's version of her favorite dish at Eggbert's, a restaurant in her hometown. It's a hearty potato, ham and cheese skillet dish topped with a fried egg and served with salsa — a great country breakfast.